If you're looking for a non-traditional Valentine's Dinner recipe, you've found it! Try my Easy Marry Me Shrimp and Creamy Parmesan Polenta recipe! This flavorful dish combines succulent shrimp a classic creamy Marry Me Sauce, with a Parmesan polenta, creating an explosion of flavor!
This recipe is perfect for a romantic dinner for two, a busy weeknight dinner, or an impressive dish for your dinner party guests! With simple ingredients and quick prep, you can enjoy a restaurant quality dish right at home.
What is Marry Me Sauce?
Marry Me Sauce is a classic rich and creamy sun-dried tomato sauce flavored with garlic, basil and other Italian herbs. It pairs so well well with all kinds of proteins and pasta!
What ingredients are necessary for Easy Marry Me Shrimp and Creamy Parmesan Polenta?
- Shrimp: Large, raw, cleaned, and deveined shrimp.
- Marry Me Sauce Ingredients: Heavy cream, unsalted butter, tomato paste, fresh basil, sun-dried tomatoes (and the oil from the jar), shallot, garlic, white wine, dried oregano and parmesan. (And a little crushed red pepper if you like a little heat. Kitchen staple ingredient for me!)
- Polenta: This is a quick-prep recipe (ready in just under 30 minutes!), so I'll be using pre-prepared polenta. You can usually find this ready-made in your grocery store's deli and produce area. You can also order Trader Joe's Polenta on Amazon!
Is there any equipment necessary for preparing Easy Marry Me Shrimp and Creamy Parmesan Polenta?
- I like a stainless skillet for cooking shrimp. I feel it gets hot enough quickly and cooks the shrimp more evenly.
- You will also need a medium pot for preparing the Creamy Parmesan Polenta.
Steps to Prepare Easy Marry Me Shrimp and Creamy Parmesan Polenta:
- Cook the Shrimp - Place a large stainless pan over medium-high heat. When hot, drizzle in 2 teaspoon of the oil from the jar of sun-dried tomatoes and drop in the shrimp. Give them a good sear and cook on both sides for about 2 minutes each and then remove from the pan and set aside. (You don't want to overcook your shrimp or they will be rubbery. You want them to curl into a "C shape", not an "O shape". So make sure to pull them out before they curl up and overcook!)
- Start the Polenta - Drizzle a teaspoon of oil into the base of a medium pot and heat over medium heat. Add the polenta and gently warm it while you prepare the Marry Me Sauce.
- Make the Marry Me Sauce
- In the pan you cooked the shrimp in, melt the butter and cook the chopped shallot for 3 - 5 minutes (or until translucent). Season with ½ teaspoon of kosher salt as it cooks.
- Add in the fresh basil, the chopped sun-dried tomatoes, garlic, oregano, and red pepper flakes. Cook for 1 - 2 minutes, until very fragrant.
- Now add 1 tablespoon of tomato paste and ½ a cup of white wine (or vegetable broth). Scrape up any brown bits at the bottom of the pan, cook and let the wine reduce by half for the next 1 - 2 minutes. Add in 1 ½ cups of heavy cream, bring to a boil and then reduce the heat to a simmer.
- Stir in ¼ cup freshly grated parmesan and a squeeze of fresh lemon juice. Taste and adjust seasoning (to include an optional ½ teaspoon more salt) if desired. Add shrimp back to sauce and turn off the heat.
- Finish the Polenta - Stir in ¼ cup of heavy cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Fold in ¼ cup of freshly grated parmesan cheese and spread onto a plate in preparation for serving.
- Serve shrimp and sauce over polenta garnished with extra fresh basil if desired.
FAQ's:
The Marry Me Sauce can be prepared and stored in the fridge up to 2 days in advanced.
When ready to enjoy, gently reheat the sauce in a skillet on the stove. Prepare the shrimp separately.
Stir in the shrimp once prepared and follow the remaining instructions for preparing the Parmesan Polenta.
The Parmesan Polenta will keep in the fridge for up to 5 days in an air tight container.
Reheat gently on the stove (or in the microwave) adding additional cream or broth if necessary to loosen.
We don't recommend freezing any parts of this recipe.
This meal is heart enough on it's own, but it would pair nicely with a nice simple salad or soft bread.
This flavorful seafood dish is sure to impress your Valentine! And save this Easy Marry Me Sauce Recipe to use this delicious sauce on all of your favorite proteins!
Looking for more Valentine's Day Dinner Ideas?
- Meatball and Rigatoni Bake
- Coffee Rubbed Flank Steak with Blistered Tomatoes
- Crispy Chicken Cutlets with Baked Cannellini Beans
I hope you enjoyed this Easy Marry Me Shrimp and Parmesan Polenta recipe! If you try it, please don't forget to rate the recipe and leave a comment below! We'd love to hear about your experience making it! Snap a photo and tag us on Instagram (@atoastedcrumb) so we can repost it to stories!
Easy Marry Me Shrimp with Creamy Parmesan Polenta Recipe
Equipment
Ingredients
- 1 lb large shrimp cleaned and deveined
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- ⅓ cup sun-dried tomatoes + 2 teaspoon of oil from the jar
- 1 tablespoon unsalted butter
- 1 shallot chopped
- 2 cloves garlic minced
- ½ cup fresh basil chopped
- 1 tablespoon tomato paste
- ½ cup white wine
- 1 teaspoon dried oregano
- 1 ½ cups heavy cream
- ¼ cup Parmesan cheese grated
- ¼ teaspoon crushed red pepper optional
Creamy Parmesan Polenta
- 1 cups prepared Italian polenta
- 1 tablespoon unsalted butter
- ⅓ cup heavy cream
- ¼ cup Parmesan cheese grated
- ½ teaspoon sea salt
- ⅛ teaspoon pepper
Instructions
- Place a large stainless pan over medium-high heat. When hot, drizzle in 2 teaspoon of the oil from the jar of sun-dried tomatoes and drop in the shrimp.
- Give them a good sear, season to taste with salt and pepper, and cook on both sides for about 2 minutes each and then remove from the pan and set aside. (Be careful not to overcook! You want a C shape, not an O shape.)
- Start heating the polenta by melting butter in a separate medium pot, then add the polenta and cream. Gently heat over medium heat while you prepare the sauce. Season to taste with salt and pepper.
- In the pan you cooked the shrimp in, melt the butter and cook the chopped shallot for 3 - 5 minutes (or until translucent).
- Add in the fresh basil, the chopped sun-dried tomatoes, garlic, oregano, and red pepper flakes. Cook for 1 - 2 minutes, until very fragrant.
- Now add 1 tablespoon of tomato paste and ½ a cup of white wine (or vegetable broth). Scrape up any brown bits at the bottom of the pan, cook and let the wine reduce by half for the next 1 - 2 minutes.
- Add in 1 ½ cups of heavy cream, bring to a boil and then reduce the heat to a simmer.
- Stir in ¼ cup freshly grated parmesan and a squeeze of fresh lemon juice. Taste and adjust seasoning (to include an optional ½ teaspoon more salt) if desired.
- Add shrimp back to sauce and turn off the heat.
- Finish the polenta by stirring in ⅓ cup of heavy cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Fold in ¼ cup of freshly grated parmesan cheese and spread onto a plate in preparation for serving.
- Serve shrimp and sauce over polenta garnished with extra fresh basil if desired.
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